Cold meagre ‘savuret’ marinade

Flour the meagre steaks and fry them briefly in heated olive oil (1 minute on each side), put them in another vessel, then fry chopped red onion, strips of garlic and chopped parsley in the same oil for a short time.

Add the fish stock, white wine, sugar, salt, pepper, rosemary, bay leaves, and lemon slices. Cook for approximately 10 minutes. Place the steaks into an appropriate vessel, pour the marinade over them, then garnish with cooked lemon. Add fresh mini tomatoes cut into quarters. Cool in a refrigerator for at least 12 hours, then serve as a cold starter. Note: Savuret or savur is an old Dalmatian recipe. It is served exclusively as a cold starter, and is paired well with a mild red wine such as Merlot.